Fox’s Den
A versatile private room suited to long lunches, private dining, boardroom meetings, cocktail events and tailored layouts.
From breakfast meetings and team lunches to cocktail parties and full-venue events, Henry and the Fox offers flexible spaces, food packages and drinks to suit your occasion.
From private dining and boardroom-style events to alfresco drinks and full-venue celebrations, Henry and the Fox offers flexible spaces in the heart of Melbourne CBD.
Open each space to view more photos and get a better feel for the possible setups. Capacities are indicative and may vary by event format.
A versatile private room suited to long lunches, private dining, boardroom meetings, cocktail events and tailored layouts.
A flexible dining space for larger group bookings, shared dining, long-table events and lively restaurant celebrations.
An outdoor-facing space suited to casual catch-ups, terrace dining, drinks and more relaxed group events.
A relaxed alfresco setting ideal for drinks, networking and social-style events with an outdoor feel.
For larger events, launches and full-venue celebrations, Henry and the Fox can be considered as one complete event space.
A highly flexible private room that can work across dining, cocktail, boardroom and presentation-style events.
A larger-format restaurant space suited to long-table dining, group bookings and more social dining events.
A more casual open-air setting ideal for drinks, social dining and relaxed event formats.
A relaxed alfresco event space for social gatherings, drinks and flexible outdoor-style event formats.
View the floor plan to explore how the restaurant, private room, terraces and alfresco areas connect for a full-venue event.
Choose from roaming canapés, substantial grazing dishes, food stations or a relaxed networking menu. Packages can be built around your event, guest numbers and preferred service style.
Enquire about a package
A concise selection of six roaming canapés, including seafood, meat and plant-based options.
6 canapésTamarind and green chilli dipping sauce
Avocado mousse, wasabi oil and microcress
Japanese katsu sauce and sesame seeds
Volcano salt and chipotle aioli
Served with dipping sauce
Roasted pumpkin hummus, pomegranate molasses, tahini and parsley
+$6 per person
(v) Vegetarian, (gif) Gluten Intolerance Friendly, (gifo) Gluten Intolerance Friendly Option Available, (gf) Gluten Free, (gfo) Gluten Free Option Available, (vg) Vegan, (vgo) Vegan Option Available
(a) Australian seafood, (i) imported seafood, (m) mixed origin seafood
Seven roaming canapés with salt and vinegar calamari included as an additional substantial item.
7 canapés + calamariTamarind and green chilli dipping sauce
Avocado mousse, wasabi oil and microcress
Japanese katsu sauce and sesame seeds
Volcano salt and chipotle aioli
Served with dipping sauce
Roasted pumpkin hummus, pomegranate molasses, tahini and parsley
Italian chilli aioli, lemon and parsley
+$5 per person
(v) Vegetarian, (gif) Gluten Intolerance Friendly, (gifo) Gluten Intolerance Friendly Option Available, (gf) Gluten Free, (gfo) Gluten Free Option Available, (vg) Vegan, (vgo) Vegan Option Available
(a) Australian seafood, (i) imported seafood, (m) mixed origin seafood
Our most substantial canapé option, with eight roaming canapés, Wagyu beef cheeseburger sliders and salt and vinegar calamari.
8 canapés + 2 extrasTamarind and green chilli dipping sauce
Avocado mousse, wasabi oil and microcress
Japanese katsu sauce and sesame seeds
Volcano salt and chipotle aioli
Served with dipping sauce
Roasted pumpkin hummus, pomegranate molasses, tahini and parsley
Italian chilli aioli, lemon and parsley
Chilli, ginger, coriander and soy
(v) Vegetarian, (gif) Gluten Intolerance Friendly, (gifo) Gluten Intolerance Friendly Option Available, (gf) Gluten Free, (gfo) Gluten Free Option Available, (vg) Vegan, (vgo) Vegan Option Available
(a) Australian seafood, (i) imported seafood, (m) mixed origin seafood
Substantial hand-held grazing dishes for relaxed stand-up dining.
5 grazing dishesSlow-braised lamb shoulder, red wine jus and “Meredith” goat’s curd
Spring onions, peas, baby spinach, confit garlic, white wine, bay oil and cashew feta
French fries, roasted garlic aioli, wild rocket and lemon
Béarnaise sauce and French fries
Italian tomatoes, carrot, celery, onion, oregano, cashew feta and parsley
+$10 per person
(v) Vegetarian, (gif) Gluten Intolerance Friendly, (gifo) Gluten Intolerance Friendly Option Available, (gf) Gluten Free, (gfo) Gluten Free Option Available, (vg) Vegan, (vgo) Vegan Option Available
(a) Australian seafood, (i) imported seafood, (m) mixed origin seafood
A relaxed option for networking events, presentations and informal gatherings, combining an antipasto station with two warm grazing dishes.
Station + grazingChef’s selection of Australian and imported cured meats, hard and soft cheeses, pickled vegetables, nuts, dried fruit, olives, house-made dips, fresh baguette and crispbreads.
Presented to accommodate most dietary allergies and intolerances.
Italian chilli aioli, lemon and parsley
French fries, roasted garlic aioli, wild rocket and lemon
(v) Vegetarian, (gif) Gluten Intolerance Friendly, (gifo) Gluten Intolerance Friendly Option Available, (gf) Gluten Free, (gfo) Gluten Free Option Available, (vg) Vegan, (vgo) Vegan Option Available
(a) Australian seafood, (i) imported seafood, (m) mixed origin seafood
Canapé menu additions
Add an antipasto station with cured meats, olives, dips, pickled vegetables and fresh baguette, or a cheese and condiments station, to any canapé package.
Add one substantial grazing item to any canapé package. Open the choices below to view the available selection.
Build your own food stations
Available as an addition to your event. Prices from $10 per person.
A selection of Australian and imported cured meats and cheeses, grilled and pickled vegetables, “Mt Zero” olives, house-made dips, crispbreads and toasted baguette.
A seasonal seafood selection developed with the Executive Chef according to availability, market price and guest preferences. The station may include Tasmanian and Pacific oysters, South Australian king prawns, Fremantle octopus, Portarlington mussels, Hiramasa kingfish sashimi, house-made sushi and more.
A selection of Australian and imported cheeses and condiments served buffet-style. Let the team know if you have a preferred cheese or would like to avoid a particular style.
A selection of classic hard, soft and chocolate lollies.
A selection of seasonal fruit and yoghurts.
Chocolate fondue with marshmallows and fresh fruit for dipping. The $500 station caters for approximately 40 people. Additional fruit and marshmallows can be arranged for $10 per person.
Host a breakfast meeting, team gathering or morning presentation with shared platters or individually selected breakfast dishes.
Coffee, tea and juice options can be extended throughout your event, with barista coffee and mimosas also available.
Enquire about breakfast
Coffee, tea or juice on arrival, with the breakfast items served platter and sharing style.
A selection of freshly baked mini muffins.
A selection of seasonal fresh fruit.
A selection of small French-style pastries.
Natural yoghurt and berry compote.
(v) Vegetarian, (gif) Gluten Intolerance Friendly, (gifo) Gluten Intolerance Friendly Option Available, (gf) Gluten Free, (gfo) Gluten Free Option Available, (vg) Vegan, (vgo) Vegan Option Available
(a) Australian seafood, (i) imported seafood, (m) mixed origin seafood
Mimosa, coffee, tea or juice with assorted French pastries. Guests then choose one of the following à la carte dishes.
Kaiserfleisch pork belly bacon, fried free-range egg, Swiss cheese, house-made hash brown, tomato relish and a toasted milk bun.
Kaiserfleisch pork belly bacon, poached free-range eggs, sautéed spinach, toasted English muffin and hollandaise sauce.
Toasted sourdough, poached egg, “Meredith” goat’s curd, smashed avocado, sunflower kernels, red pepper and walnut pesto, Mediterranean herb & tomato emulsion, microgreens and fresh lemon.
Sliced banana, blueberry compote, almond milk, maple syrup, coconut and toasted almond flakes.
(v) Vegetarian, (gif) Gluten Intolerance Friendly, (gifo) Gluten Intolerance Friendly Option Available, (gf) Gluten Free, (gfo) Gluten Free Option Available, (vg) Vegan, (vgo) Vegan Option Available
(a) Australian seafood, (i) imported seafood, (m) mixed origin seafood
Mimosa, coffee, tea or juice with assorted French pastries. Guests then choose one of the following à la carte dishes.
Toasted sourdough, poached egg, “Meredith” goat’s curd, smashed avocado, sunflower kernels, red pepper and walnut pesto, Mediterranean herb & tomato emulsion, microgreens and fresh lemon.
Smoky black pepper and paprika-cured “Tasmanian” salmon, caper and dill sour cream, fragrant greens, smashed avocado, cherry tomatoes, toasted pita, hash brown and lemon.
Sliced banana, blueberry compote, almond milk, maple syrup, coconut and toasted almond flakes.
Apple cider hollandaise, smoked Kaiserfleisch pork belly bacon, sautéed baby spinach and poached free-range egg.
Orange panettone, vanilla and coconut ice cream, toasted coconut, maple syrup, shaved dark chocolate, pistachio praline and macerated strawberries.
(v) Vegetarian, (gif) Gluten Intolerance Friendly, (gifo) Gluten Intolerance Friendly Option Available, (gf) Gluten Free, (gfo) Gluten Free Option Available, (vg) Vegan, (vgo) Vegan Option Available
(a) Australian seafood, (i) imported seafood, (m) mixed origin seafood
Choose from flexible à la carte selections, a menu designed for sharing, a complete vegan menu or our three-course networking package.
For groups of 30 or more, alternate-drop or sharing-style service is encouraged to support timely service. Pre-orders can also be arranged where guests require greater choice.
Enquire about dining
Three canapés on arrival
Sharing entrée and choice of main, or choice of main and sharing dessert
Choice of entrée and main, or choice of main and dessert
Choice of entrée, main and dessert
Cauliflower and cashew falafel, roasted pumpkin hummus, pomegranate molasses, tahini and parsley
House-made roasted pumpkin hummus, fine herbs, EVOO and grilled flatbread
Prawn and green pea arancini, Italian chilli aioli, lemon and parsley
Salt and vinegar calamari fritti, roasted garlic aioli, wild rocket and lemon
Sliced “Gippsland grass-fed” Porterhouse steak, Béarnaise sauce and French fries
Pan-seared chicken breast saltimbocca with “Fabbris” prosciutto and sage beurre noisette and a wild rocket, pear and aged parmesan salad
Zucchini and preserved lemon risotto, spring onions, peas, baby spinach, confit garlic, white wine, bay oil and cashew feta
Potato and parmesan gnocchi, slow-braised red wine lamb shoulder, peas and “Meredith” goat’s curd
Pan-seared barramundi, potato, cornichon, red onion and parsley salad with a dill and sour cream dressing and a Mediterranean tomato and herb emulsion
Limoncello and Biscoff cheesecake with lemon curd and minted sugar
Chef’s selection of assorted petit fours
Chef’s selection of hard and soft cheese, quince paste, fresh fruit and crackers
Seasonal vegetables, rocket and parmesan salad, or French fries with aioli
Choose two: seasonal vegetables, rocket and parmesan salad, or French fries with aioli
(v) Vegetarian, (gif) Gluten Intolerance Friendly, (gifo) Gluten Intolerance Friendly Option Available, (gf) Gluten Free, (gfo) Gluten Free Option Available, (vg) Vegan, (vgo) Vegan Option Available
(a) Australian seafood, (i) imported seafood, (m) mixed origin seafood
Sharing-style menu
Sharing-style menu
Three canapés on arrival
Chef’s charcuterie platter with premium cured meats, house-made dips and olives, pickled vegetables, stone-baked bread and crackers
Salt and vinegar calamari fritti, roasted garlic aioli, wild rocket and lemon
All mains are served sharing style with rocket and parmesan salad and French fries with aioli for the table.
Sliced “Gippsland grass-fed” Porterhouse steak with Béarnaise sauce and French fries
Pan-seared chicken breast saltimbocca with “Fabbris” prosciutto and sage beurre noisette and a wild rocket, pear and aged parmesan salad
Potato and parmesan gnocchi, slow-braised red wine lamb shoulder, peas and “Meredith” goat’s curd
Zucchini and preserved lemon risotto, spring onions, peas, baby spinach, confit garlic, white wine, bay oil and cashew feta
Pan-seared barramundi, potato, cornichon, red onion and parsley salad with a dill and sour cream dressing and a Mediterranean tomato and herb emulsion
Chef’s selection of hard and soft cheese, quince paste, fresh fruit and crackers
Chef’s selection of assorted petit fours
(v) Vegetarian, (gif) Gluten Intolerance Friendly, (gifo) Gluten Intolerance Friendly Option Available, (gf) Gluten Free, (gfo) Gluten Free Option Available, (vg) Vegan, (vgo) Vegan Option Available
(a) Australian seafood, (i) imported seafood, (m) mixed origin seafood
Vegan menu
Vegan menu
Cauliflower and cashew falafel, roasted pumpkin hummus, pomegranate molasses, tahini and parsley
Vegan flatbread, cashew feta, roasted cauliflower, sunflower kernels, dukkah, mandarin oil, volcano salt and parsley
Southern-spiced almond milk popcorn cauliflower, volcano salt and chipotle aioli
Japanese vegan katsu curry with V2 plant-based chicken, Japanese vegetable curry, pickles, wakame, seasoned brown rice and sesame seeds
Zucchini and preserved lemon risotto, spring onions, peas, baby spinach, confit garlic, white wine, bay oil and cashew feta
Vegan sticky date puddings with toffee sauce, candied walnuts and coconut vanilla ice cream
A selection of house-made vegan sorbets with seasonal berry compote
(v) Vegetarian, (gif) Gluten Intolerance Friendly, (gifo) Gluten Intolerance Friendly Option Available, (gf) Gluten Free, (gfo) Gluten Free Option Available, (vg) Vegan, (vgo) Vegan Option Available
(a) Australian seafood, (i) imported seafood, (m) mixed origin seafood
Karaage chicken bites with Japanese katsu sauce and sesame seeds
Prawn and green pea arancini, Italian chilli aioli, lemon and parsley
Vegetarian spring rolls, served with dipping sauce
“Gippsland grass-fed” 200 g Porterhouse steak, Béarnaise sauce, French fries and truffled wild rocket
Pan-seared chicken breast saltimbocca with “Fabbris” prosciutto and sage beurre noisette and a wild rocket, pear and aged parmesan salad
Zucchini and preserved lemon risotto, spring onions, peas, baby spinach, confit garlic, white wine, bay oil and cashew feta
Potato and parmesan gnocchi, slow-braised red wine lamb shoulder, peas and “Meredith” goat’s curd
Pan-seared barramundi, potato, cornichon, red onion and parsley salad with a dill and sour cream dressing and a Mediterranean tomato and herb emulsion
Chef’s selection of Australian and imported cheeses and their accompaniments, with a selection of chef’s petit fours
Rocket and parmesan salad and French fries with aioli
(v) Vegetarian, (gif) Gluten Intolerance Friendly, (gifo) Gluten Intolerance Friendly Option Available, (gf) Gluten Free, (gfo) Gluten Free Option Available, (vg) Vegan, (vgo) Vegan Option Available
(a) Australian seafood, (i) imported seafood, (m) mixed origin seafood
Choose a set beverage package, work with our team on a tailored wine selection or arrange an on-consumption bar tab for your event.
Spirits, arrival cocktails and selected additional drinks can be added to your package.
Enquire about drinks
Our event and beverage teams can develop a package around your preferred wine styles, event format, food menu and budget. Final selections and pricing are confirmed with your function coordinator.
Request a tailored packageBuild your drinks package
Add spirits, an arrival drink or selected packaged products to your chosen beverage arrangement.
Minimum two-hour package
Add Hard Rated Alcoholic Lemon to your selected beverage package.
Welcome guests with a seasonal cocktail selected with your function coordinator.
Arrange a tailored bar tab with agreed products, inclusions and spending limits.
A few useful details to help you plan your event. Your functions coordinator will confirm availability, minimum spends, menus, timings and final requirements for your date.
Start an enquiryPlease provide all dietary requirements with your enquiry so the functions team can confirm suitable dishes, substitutions and service arrangements. Menus, dishes, products, pricing and availability remain subject to confirmation for your function date.
Henry and the Fox has several spaces that can be used exclusively or combined for larger events. Key dates and times may attract a minimum spend, while quieter seasons and times may offer greater flexibility.
Henry and the Fox is located at 525 Little Collins Street in Melbourne CBD, close to public transport. Nearby parking options are available, and the team can provide further location information when confirming your event.
Function times and alcohol service remain subject to the venue’s operating hours, liquor licence and Victorian responsible-service requirements. Special trading-hour arrangements may be available where permitted.
A loose smart-casual dress code applies. Tasteful fancy dress is also permitted.
Yes. A cakeage fee of $2.50 per person applies for refrigeration, handling and cutting.
Cupcakes and individual desserts attract a flat $50 handling fee.
A 55-inch television and corded microphone can be hired for $50. Other audiovisual equipment can be sourced depending on your requirements.
Live entertainment options can be sourced for your event. Unless the venue is hired exclusively, Henry and the Fox retains control of the venue’s music and lighting.
A deposit is required for all functions and events. Full payment before the event will also be required in most cases. Your coordinator will provide the applicable payment schedule with your proposal.
Your functions coordinator will confirm your space, menu, drinks, guest numbers, dietary requirements, timings and payment arrangements before the event.
Share the details you know now and our events team will help with the space, food, drinks and practical parts of bringing your function together.
Dates, spaces, packages and pricing remain subject to availability and confirmation.
Complete the form below and the events team will be in touch.